A Fast Recipe that Doesn’t Involve Fish Sticks by Tricia Goyer

Sweet Potato and Chorizo Tacos

Photo: Annabelle Breakey   Styling:Randy Mon

• Yield: Serves 4
• Total:30 Minutes

• INGREDIENTS
• 1 small white onion
• 1 medium orange-fleshed sweet potato (often labeled "yam")
• 1 tablespoon canola oil
• 1/2 teaspoon kosher salt
• 1 pound Mexican chorizo*, such as Silva brand, removed from casing

• 12 corn tortillas (6-in. diameter)
• 6 romaine lettuce leaves
• 1 lime, halved
• 2 ounces cotija (crumbly white Mexican cheese)* or feta
• 2 firm-ripe avocados
• PREPARATIONS
• 1. Peel onion and sweet potato and dice into 1/2-in. cubes. Heat oil in a large pan over medium heat. Add onion, potato, and salt and cook until onion begins to soften, about 2 minutes. Reduce heat to medium-low, cover, and cook, stirring occasionally, until potato is just tender, 8 to 9 minutes.
  2. Increase heat to medium-high and add chorizo. Cook, breaking up sausage with the back of a spoon, until cooked through, 7 to 8 minutes.
  3. Meanwhile, heat tortillas in an oven or a microwave, or char over an open flame until warmed and softened. Wrap in foil or a clean kitchen towel to keep warm.
  4. Stack and thinly slice lettuce; combine in a bowl with juice of a lime half and cotija. Halve, peel, pit, and thinly slice avocados; put in another bowl and toss with juice from remaining lime half.
  5. Spoon about 3 tbsp. chorizo-sweet potato mixture into each warm tortilla. Divide lettuce and avocado among tacos.
  *Find Mexican chorizo and cotija at well-stocked grocery stores and Latino markets. Avoid the very soft, bright orange chorizo--it's too oily.
• This post is part of the No More Frumpy Mommy Moms’ Night Out challenge with Tricia Goyer